This Instant Pot fish soup is near and dear to my heart. It features tender fish, potatoes, and tomatoes and is ready in no time! When I make this fish soup, everyone gathers around the table to enjoy a bowl of fish soup that warms the body to the core.
Whenever I make fish soup, I am always reminded of my grandmother’s kitchen. She had a special way of turning simple, everyday ingredients into something deeply comforting, and that’s a skill she passed down to me.
What stands out most is how she never let anything go to waste, especially when it came to fish. This approach wasn’t just practical; it turned what would otherwise be wasted scraps into a delicious and nutritious fish broth.
Now that I have a family of my own, I carry on that tradition, though, with the help of my Instant Pot. This fish soup has become a comforting staple in my household, delivering all the warmth and flavor of my grandmother’s original, but without the hours of simmering on the stove.
One of the reasons I love this recipe is that it embraces the philosophy of using the whole fish, a tradition I’m proud to continue. Whenever possible, I opt for salmon or a firm white fish like cod or haddock. These types of fish hold their shape well in the stew, and their mild flavor is perfect for the delicate broth. If I have fish heads or bones available, I use them to make my own fish broth, which really takes the flavor to the next level. This is not only more flavorful but also a sustainable and economical way to cook.
This soup may take me back to simpler times, but it also fits perfectly into today’s kitchen, reminding me that comfort food doesn’t have to be complicated—it just has to be made with care.
The beauty of the Instant Pot is that it allows me to recreate my grandmother’s traditional recipe in less time, which is ideal when balancing family life and work. Even with a packed schedule, I can still put something homemade and comforting on the table. The whole family loves it, and it is an opportunity to remind myself and my family where our roots and heart lie.
Ingredients to Make Instant Pot Fish Soup
- Firm white fish (like cod or haddock): These fish hold their texture well and have a delicate flavor.
- Fish heads, tails, or bones (optional): Use them to make your own broth for a deeper, richer flavor.
- Onions, carrots, and celery: These vegetables add sweetness and depth to the soup.
- Red potatoes: They give the soup a heartier, creamier texture that absorbs the broth’s flavors.
- Garlic and lemon juice: Adds a refreshing brightness that balances the richness of the fish.
- Bay leaves, parsley, salt, and pepper: Simple seasonings to elevate the flavors.
- Vegetable broth or homemade fish stock: Forms the base of your soup, infusing it with a subtle richness. Chicken broth can also work.
- Vodka (optional): This is my secret ingredient to keeping the fish soup clear. Though you can skip it, I have noticed it makes a significant difference in keeping the broth clear.
See recipe card for exact quantities.
Directions
Build the Broth
If you choose to use a whole fish, fillet the fish and remove the heads, spine, and tail. Add the removed bits to your Instant Pot, cover with water and cook for about 20 minutes.
After you finishing cooking the fish bones, discard and return broth to the pot.
Sauté the Vegetables
While the instant pot is simmiring away on the fish, cut up all the veggies before tossing them into the instant pot. Try to cut everything into similar sizes to help the vegetables cook evenly.
Add the vegetables to the fish broth. Start by setting your Instant Pot to the sauté function and add a drizzle of oil. When hot, add the onions, carrots, and celery. Stir occasionally for 5-7 minutes and let it cook until the vegetables have softened. This step allows the vegetables to release their natural sweetness and forms the flavor foundation of the soup.
Pressure Cook
Secure the lid on your Instant Pot, ensuring the valve is set to sealing. Set the pressure cooker to high pressure after you add fish and cook for 10 minutes. During this time, the fish and vegetables meld together, infusing the broth with rich flavors. Once the timer goes off, quick release the pressure.
Add the Fish
With the pressure released, carefully open the lid and add your fish fillets. Switch the Instant Pot back to sauté and let the soup simmer for about 4 minutes. The fish should be just cooked through, tender, and flaky. Be sure to stir gently to avoid breaking the fish apart.
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Pour in Your Voda
Press release and open the lid to add the vodka. Close it up again and leave for at least anothe 25-30 minutes before serving.
This time will alow the alcohol to evaporate and reduce the flavor, which will leave you with a beautiful, clear broth.
Final Touches
To finish, taste the soup and adjust the seasoning if necessary. Add a splash of lemon juice for a bit of acidity and sprinkle the instant pot fish soup with fresh parsley for a pop of color. Serve the soup hot, alongside crusty bread or a fresh salad.
Top Tips for Instant Pot Fish Stew
- Use fresh fish whenever possible. Frozen fish works well in a pinch, but fresh fish gives the broth a brighter flavor.
- If you’re using fish heads or bones, be sure to strain the broth before adding the fish fillets to avoid any small bones in the soup.
- Adding lemon juice at the end brightens the soup and balances the flavors.
- To make the soup a little heartier, consider adding a splash of coconut milk for a creamy texture.
- Be careful not to overcook the fish—adding it at the end ensures it stays tender and flavorful.
Stovetop Seafood Stew Recipe Alternative
If you don’t have an Instant Pot, don’t worry. You can still enjoy this comforting fish soup by making it on the stovetop. Begin by sautéing the onions, carrots, and celery in a large pot over medium heat. Add the broth, fish heads, and bones (if using), and let it simmer for about 30 minutes. Once the potatoes are tender, add the fish and simmer for an additional 5-10 minutes until the fish is just cooked through. This version takes a little longer but delivers equally delicious results.
Storage
This instant pot fish soup keeps well in the refrigerator for up to 3 days. If you make a large batch, feel free to freeze the leftovers. Stored in an airtight container, this stew can last in the freezer for up to 3 months. When reheating, gently warm the soup on the stovetop to avoid overcooking the fish.
What to Serve with Fish Soup
Fish soup pairs wonderfully with crusty bread for dipping into the rich broth. A side of steamed vegetables or a crisp air fryer asparagus with lemon dressing balances out the meal, adding a fresh contrast to the hearty stew.
For a quick, light appetizer to serve before your fish soup, I recommend whipping up this creamy white bean hummus for supper. Or, if you prefer to stick with the classics, this canned chickpea hummus never disappoints. For a fall-themed dip, try my carrot dip or baked brie dip.
Try this chicken and pepper stew, a less fish-centric stew that you can also make in your Instant Pot. Or, for even more delicious goodness from the sea, try this lazy Sunday Oyster Bake or weeknight salmon and cauliflower casserole.
This Instant Pot fish soup is a perfect blend of tradition and convenience. It captures all the nostalgic comfort of my grandmother’s recipe, just like her dessert carrot casserole, with the added benefit of modern efficiency. Whether you make it in the Instant Pot or on the stovetop, this soup will quickly become a family favorite, bringing warmth to your table with every spoonful.
Recipe
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Instant Pot Fish Soup thats Close to My Heart
Equipment
- Colander
- Instant Pot
Ingredients
- 1 Head and spine of large trout fish
- 500 g trout fillets cut into 2-inch pieces
- 6-8 cups water
- 2 small onions
- 6 carrots medium
- 6 potatoes small
- 1 teaspoon salt
- 5 whole allspice berries
- 2-3 whole peppercorns
- 2 bay leaves
- 100 ml vodka
Instructions
How to cook Instant Pot Ukha
- If using a whole fish, fillet the fish and remove the fish head, the fish spine and tail.
- Add fish head and fish spine (and fish tail, if available) to the Instant Pot. Cover with water and cook on high pressure for 20 minutes.
- Drain the soup from the fish. Discard the fish bones, and return the broth to the Instant Pot.
- Set the Instant Pot to sauté for 15 mins, and add potatoes. Bring to a boil.
- Once boiling, add onions and carrots. Continue sautéing for at least 7 mins, adding time if needed.
- Add fish fillets, salt, peppercorns, allspice and bay leaves. Close the Instant Pot lid and pressure cook for 4 mins.
- Manually release pressure, open the lid and add vodka. Close the lid and leave it closed for at least 25 to 30 minutes before serving (this helps the alcohol evaporate and neutralizes the flavor, leaving a clear broth).
How to Make Ukha on the Stovetop
- If using a whole fish, fillet the fish and remove the fish head, the fish spine and tail.
- Add fish head and fish spine (and fish tail, if available) to a large pot with a heavy bottom. Top with enough water to cover, close with a lid and bring to a boil. Once boiling, reduce heat to low and cook for 40 minutes, until fish is completely falling apart.
- Drain the soup from the fish. Discard the fish bones, and return the broth to the pot (you can also wipe out the pot at this stage; my grandmother used to cook ukha in a big black pot and she claimed that wiping the pot helps the soup get clear).
- Bring the pot back to medium heat. Add the potatoes, cover the pot and bring to a boil.
- Once boiling, uncover the pot and add the onion and carrots. Cover the lid and cook for 10 minutes on medium heat.
- Add fish fillets, salt, allspice berries, bay leaves and whole peppercorns. Cover with a lid and cook and cook for 15 minutes, until the potatoes and carrots are tender and the fish is cooked through to an internal temperature of 165 F.
- Open the lid and add vodka. Return the lid and leave it closed for at least 25 to 30 minutes before serving.
Serve Ukra
- Serve ukha in individual bowls with fresh parsley, dill, lemon wedges and salt and pepper to taste.